Grate the carrots into a large bowl. Thinly slice the radishes and courgettes and finely chop the onion. Mix all the vegetables together in the bowl with the mint leaves.

Whisk together the vinegar, mustard and mayonnaise until smooth, then gradually whisk in the oil. Taste and add salt and pepper, then drizzle over the salad and mix well. Leftovers will keep in a covered container in the fridge for up to 24 hrs.

Make it your own Replace any of the veggies with any of the following: shredded fennel, thinly sliced raw broccoli or cauliflower, chopped red or yellow pepper, shredded mange tout or sugar snap peas